Club sandwich with smoked meat
Truth is, one of the main reasons I make the trek to Montreal several times a year is for the food. Yes, I love the city for its European feel, and the art that seems to envelop the city. But the pastries? The poutines? The smoked meat? Hell yah! Interestingly, to me anyway, Montreal is the only city I have always visited either with friends and/or family. Let's enhance the traditional club sandwich recipe by putting some famous Levitt's smoked meat deliciousness in it. Lunch time is changed forever my dear friends!
Ingredients for the sandwich
500 g Montreal Levitt's smoked meat, very hot1 cup coleslaw mix2 tablespoons coleslaw salad dressing6 slices of pumpernickel bread, grilled to taste8 leaves romaine heart1 large tomato, sliced8 slices mozzarella cheese6 slices bacon, cooked until crispy
Mayonnaise
1/4 cup mayonnaise1 tablespoon honey1 tablespoon old-fashioned mustard1 tablespoon Dijon mustardSalt and pepper from the mill
Preparation
In a bowl, add the ingredients for the mayonnaise and season with salt and pepper. Mix and reserve in the fridge. In a bowl, add the coleslaw and dressing. Season with salt and pepper and mix. Reserve in the fridge. Spread about 1 tablespoon mayonnaise on each bread slice. On the bottom slice, add half of the romaine followed by sliced tomatoes, half of the smoked meat and half of the cheese. Add a slice of bread, mayonnaise facing up, followed by remaining salad, cheese and smoked meat. Add the bacon and spread the coleslaw on top. Finish with the bread and press lightly to compact. Stitch with long toothpicks, cut in half (or in four) and serve immediately!
Truth is, one of the main reasons I make the trek to Montreal several times a year is for the food. Yes, I love the city for its European feel, and the art that seems to envelop the city. But the pastries? The poutines? The smoked meat? Hell yah! Interestingly, to me anyway, Montreal is the only city I have always visited either with friends and/or family. Let's enhance the traditional club sandwich recipe by putting some famous Levitt's smoked meat deliciousness in it. Lunch time is changed forever my dear friends!
Ingredients for the sandwich
500 g Montreal Levitt's smoked meat, very hot
1 cup coleslaw mix
2 tablespoons coleslaw salad dressing
6 slices of pumpernickel bread, grilled to taste
8 leaves romaine heart
1 large tomato, sliced
8 slices mozzarella cheese
6 slices bacon, cooked until crispy
Mayonnaise
1/4 cup mayonnaise
1 tablespoon honey
1 tablespoon old-fashioned mustard
1 tablespoon Dijon mustard
Salt and pepper from the mill
Preparation
In a bowl, add the ingredients for the mayonnaise and season with salt and pepper. Mix and reserve in the fridge. In a bowl, add the coleslaw and dressing. Season with salt and pepper and mix. Reserve in the fridge. Spread about 1 tablespoon mayonnaise on each bread slice. On the bottom slice, add half of the romaine followed by sliced tomatoes, half of the smoked meat and half of the cheese. Add a slice of bread, mayonnaise facing up, followed by remaining salad, cheese and smoked meat. Add the bacon and spread the coleslaw on top. Finish with the bread and press lightly to compact. Stitch with long toothpicks, cut in half (or in four) and serve immediately!
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